Classic Fish and Chips

Total Time
1hr
Prep
35 mins
Cook
25 mins

This is great way to get the kids to eat fish. I absolutely love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.

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Ingredients

Nutrition

Directions

  1. Cut potatoes lengthwise into ½-inch strips.
  2. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  3. Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each other.) Skip the next step if you're not using a basket.
  4. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
  5. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  6. Place potatoes in single layer on cookie sheet and keep warm.
  7. Repeat with remaining potatoes.
  8. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  9. Mix flour and salt.
  10. Mix baking soda and vinegar.
  11. Stir vinegar mixture and water into flour mixture; beat until smooth.
  12. Dip fish into batter, allowing excess batter to drip into bowl.
  13. Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
  14. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.